Chicken Quinoa with Veggies

From Jennifer Bower and Jen-Fit

Ingredients:

• 1 Tbsp vegetable oil (I used EVOO (use less if you want) you can also use coconut oil or sesame or spray/mister)
• 4 scallions, greens & whites separate, chopped
• 1 Tbsp grated fresh ginger
• 2 cloves garlic, minced
• 1 med zucchini, diced
• 2 carrots, diced
• 2 cups bite-size broccoli florets
• 2 cups mushrooms (preferably shiitake), stems removed, sliced
• 1/2lb boneless, skinless chicken thighs, sliced into thin bit-size pieces (you can also do ¼ lb thigh & ¼ lb breast)
• 1 cup dried quinoa & cooked (this is where I swapped the 4 cups of cooked brown rice, so make as much or as little quinoa that you want & cook it ahead of time…..this recipe yields 4 servings)
• 2 Tbsp of low-sodium soy sauce….this is where I used BRAGG’S Liquid Aminos in place of the soy sauce
• 2 eggs, lightly beaten (1 egg & 1 egg white or you can just do whites too)

Directions:

1. In a wok or a large nonstick skillet, heat the oil over medium-high heat. When the oil is lightly smoking, add the scallion whites, ginger and garlic; cook for 30-45 sec. Add the zucchini, carrots, broccoli & mushrooms and cook for 4-5 min, using a spatula to stir the vegetables throughout. Add the chicken and continue to cook for 2-3 min, until the pieces are no longer pink.

2. Stir in the cooked quinoa & liquid aminos, cook for another 5 min, allowing the quinoa to get crispy on the bottom. Create an empty space in the middle of the pan and add the eggs. Use a spoon or the spatula to quickly scramble the eggs until light and fluffy, then stir them into the rest of the ingredients. Serve garnished with the scallion greens.